California Avocado and Mango with Yogurt, Honey and Lime

Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.

Recipe Ingredients:

Dressing:
3/4 cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 tablespoons honey

Salad:
2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below)
2 mangoes, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste

4 mint sprigs, for garnish

Cooking Directions:

1. For Dressing: Whisk together yogurt, lime juice and honey in a small bowl.
2. For Salad: Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices.
3. Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
4. Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.

Makes 4 servings.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutritional Information Per Serving (1/4 of recipe): Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg.

Recipe and photograph courtesy of California Avocado Commission.